Pan-Seared Catfish with Cajun-Spiced Roasted Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared catfish fillets paired with crispy Cajun-spiced roasted potatoes for a hearty Southern-inspired meal. This Southern American-inspired seafood recipe, ready in about 50 minutes, pairs catfish fillets, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Southern American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs quartered small red potatoes with 2 tbsp olive oil, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread potatoes on a baking sheet in a single layer and roast for 30-35 minutes, flipping halfway, until golden and crispy.
  2. Step 2: While potatoes roast, pat dry 4 catfish fillets and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add catfish fillets to skillet and sear for 4 minutes on the first side without moving, until edges are golden and crisp. Flip and cook 3 more minutes until fish is opaque and flakes easily with a fork.
  4. Step 4: Plate catfish with roasted potatoes, sprinkle 2 tbsp chopped parsley over top, and serve with lemon wedges for squeezing.

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